KOBE HOUSE
JAPANESE STEAK & SEAFOOD

About Kobe

Visit KOBE House Japanese Steak & Seafood at Dolphin Mall and experience the ancient art of Teppanyaki. Hibachi style cooking in authentic Japanese country-inn ambiance. Witness the chefs showmanship and skilled maneuvers while he prepares the delicious meal right before your eyes.

At KOBE House Japanese steak and seafood restaurant we lovingly prepare choice steaks, succulent seafood, free-range chicken, and garden fresh vegetables in true Japanese style. Dine at the sushi bar and enjoy the fusion of old world and modern fresh sushi, maki rolls, and nigiri. Our talented staff of sushi chefs are serving lunch, dinner, and late night dining. ......Domo arigato!

Wagyu Kobe Beef

Wagyu (和牛 Wagyū, literally "Japanese cow") refers to several breeds of cattle, the most desired of which is genetically predisposed to intense marbling and to producing a high percentage of oleaginous unsaturated fat. The meat from such wagyu cattle is known for its quality, and demands a high price. In several areas of Japan, wagyu beef is shipped carrying area names. Some examples are Kobe, Mishima, Matsusaka, Ōmi, and Sanda beef. Highly prized for their rich flavor, these cattle produce arguably the finest beef in the world. These different breeds produce beef that range from expensive (by any measure) to extremely expensive (about $500 USD per 150 grams of filet steak sold retail in Japan).

Wagyu cattle's genetic predisposition yields a beef that contains a higher percentage of omega-3 and omega-6 fatty acids than typical beef. The increased marbling also increases the ratio of monounsaturated fats to saturated fats.

History

Wagyu were initially introduced to Japan as a beast of burden to help cultivate rice. By order of the Shogun, the cattle herd in Japan was closed and eating meat from any four legged animal was prohibited from 1635 to 1838. Because of Japan's rugged terrain and isolated areas, different breeding and feeding techniques were used such as massaging or adding beer or sake to their feeding regimen. It is suggested that this was done to aid in digestion and induce hunger during humid seasons but appears to have no effect on the meat's flavor. Massaging may have been to prevent muscle cramping on small farms in Japan in which the animals did not have sufficient room to use their muscles.

There are five major breeds of wagu: Japanese Black, Japanese Brown, Japanese Polled, Japanese Shorthorn, and Kumamoto Reds. Japanese breed names include: Tajima, Hida (Gif Pref.), Tottori, Shimane, Kochi and Kumamoto. Kumamoto Prefecture is famous for their red wagyÅ« cattle. The more famous black variety has their origins in Kobe.